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No Bake Mango Yogurt Cheesecake Recipe

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Eggless and No Bake Mango Yogurt Cheesecake

For this month baking partners challenge, Swathi opted 4 cheese cake recipes and one among it is no bake mango cheese cake recipe, thanks Swetha for suggesting this wonderful recipe. The mangoes are not sufficient in market right now, somehow managed with one jumbo Banganapalli mango 🙂 Ingredients for cheese cake
Mango – 1 Number (Large) or 2 Cups of Pulp (Reserve 1/2 cup for glaze)

China Grass/Agar Agar Powder – 1 Envelope (2.5tsp)

Sugar – 1/4 Cup and more
Thick Milk / Evaporated Milk / Mango Juice – 1/4 Cup
Digestive biscuits – Around 20-25 Numbers (I used Oreo + Marie)
Paneer / Indian Cottage Cheese – 1.25 Cup
Hung Curd/Yogurt – 1 Cup
Butter – 2 Tbsp or more
Mango Flavor or Cardamom Powder – 1tsp

Ingredients for Mango Glaze
Reserved Mango Puree – 1/2 Cup

Water – 2 Tbsp
Sugar – 2 Tbsp
Lime juice – 1 Tbsp

Method

  • Powder the biscuits Pic 1, melt butter add the biscuit powder and sauté few mins.
  • Allow to cool, sprinkle milk (if needed) and place this mixture evenly in the butter paper/cling film bottomed/greased bowl .
  • Grease the bowl with little ghee before placing the butter paper.
  • Refrigerate at least 1/2 an hour by covering the top of bowl with plastic wrap.
  • Dissolve agar agar in milk or juice and mix well.
  • After 5 mins do bring the mixture to rolling boil.
  • If using fresh mango, blend it separately to fine puree Pic 2.
  • Blend all the ingredients except milk or juice in a mixie/food processor.
  • Now add the agar agar mixture to the blend mango puree mixture Pic 3.
  • Pour this over the biscuit layer Pic 4.
  • You can add mango chunks right now.
  • Refrigerate at least 3 hours to set completely.
  • After the cheesecake is well set, separate the bowl and cake using knife or spatula.
  • Then invert it over a plate gently.
Remove the butter paper and use another plate to turn upside down.
  • Prepare the mango glaze if you like by mixing all the ingredients given under “For mango glaze”
  • When the mixture starts boiling simmer it for another 3-4mins and cool it.
  • Apply over the already set cheese cake with back of spoon and refrigerate again for another 1 hour for glaze to set.
  • But i didn’t do so, applied glaze and sliced immediately due to insufficient time.
  • Slice it and serve chill.

Notes:

      1. If you get whipping cream/heavy cream, can whip and add it instead of paneer and yogurt.
  2. Check out my Strawberry jello cake recipe for more step by step pictures.

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